A tiring day. Cooked brunch for 25 at an event that combined yoga class with vegetarian appetizers – a sort of class/sit down brunch for which I made a lot of things, one of them veggie samosas. A wonderful Indian cook – Tahera Rawji – taught me the easy, cheater’s way to make samosas – using frozen hash browns. If it’s good enough for a real Indian cook and cooking teacher – a cookbook author even – it’s good enough for me. I’m sorry I don’t have a photo – since it was during the day I didn’t think to bring my camera. (So it wasn’t really dinner, either. Although it was the most substantial thing I ate closest to dinnertime.)
Then at 5 I made dinner for 12 at the home of the guy who was the highest bidder on a private in-home cooking class/dinner I had contributed to a silent auction – you may have read about our fundraiser earlier this year for Nicole Pageau, an Edmonton woman in her 60s who was so moved by the plight of widows and orphans of the Rwandan genocide that she up and moved to Rwanda and built a village. (If you’re ever looking for a charitable cause, her organization is doing a stellar job over there.) He paid big bucks for it, so I was happy to go make mushroom crostini with rosemary and asiago, curried roasted butternut squash soup with apples, braised lamb shanks, lemon-Parmesan risotto, roasted asparagus, creme brulee and espresso truffles.
Am very tired. Not much looking forward to getting up in less than six hours, although I learned there will be some strapping young Stampeders to feed in the studio tomorrow morning. Did I say I didn’t like football?
Lamb shanks are one of the most richly flavored cuts of meat you can buy. Choose the largest shanks you can find – about a pound or so each – because the smaller ones are mostly bone. Lamb shanks have a lot of connective tissue, so braising is the best cooking method.